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Cod fillet with curried mussels

Cod fillet with curried mussels

Try this warming and flavoursome recipe from Lewtrenchard Manor’s Head Chef David Brown


  • 4 x 170g cod portions
  • 500g fresh mussels
  • 100g mixed edible seaweed
  • 250g white wine
  • 2 sticks of lemongrass
  • 2 cloves of garlic
  • ½ tsp curry powder
  • 1 large shallot
  • 1 kaffir lime leaf
  • 300g whipping cream


To cook the mussels

  1. Heat a large pot until very hot, then add the mussels and the white wine and cover with a lid.
  2. Cook for two to three minutes until the mussels have opened and are plump.
  3. Strain the liquid but do not discard it.
  4. Chill the mussels until later.

To make the curry sauce

  1. Slice the shallots, lemongrass and garlic and add to a pan with a drizzle of olive oil.
  2. Add the curry powder and lime leaf, and cook until the shallots are translucent and soft.
  3. Add the reserved mussel stock and the cream, then reduce until a sauce consistency is reached.
  4. Pass through a sieve.

To cook the cod

  1. Season the fish with salt and white pepper, then place skin-side down into a hot frying pan and cook for two to three minutes before flipping over.
  2. Cook for another minute, then leave to rest for three minutes.

To serve

  1. Place some edible seaweed onto a plate, then top with the cod.
  2. Place the mussels into the curry sauce, heat through and then spoon around the dish.

Recipe by David Brown

Head Chef

Lewtrenchard Manor


David Brown, Lewtrenchard Manor

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